Carne Guisada

Carne Guisada is best described as a kind of Mexican stew that varies
both in ingredients and in cooking methods, often depending upon region.
This version relies upon slow oven roasting to produce a fall-apart-tender
result.

2 pounds chuck roast, trimmed and cut in bite-size pieces

4 tablespoons all-purpose flour

2 tablespoons canola oil

1 large onion, chopped

1 cup chopped celery

3 or 4 jalapeños, stems and seeds removed, chopped

2-1/2 cups beef stock

2 tablespoons tomato paste

1/2 teaspoon ground cumin

2 teaspoons chili powder

Preheat oven to 350°F.

Place the meat cubes in a paper or plastic bag. Sprinkle the flour
over them, close the bag and shake to coat the meat lightly and evenly.

In a Dutch oven or heavy skillet, heat the oil over high heat. Add the
meat and brown quickly. Add the remaining ingredients and bring to a
simmer. Remove from heat.

Cover the Dutch oven or skillet and place in the oven. Roast for 2
hours.Makes 6 servings